These dense, slightly tangy, cinnamon-sugar-coated muffins by Bruce and Eric Bromberg are the way to feed a donut craving without the mess and hassle of deep-frying. Nutmeg and buttermilk in the batter make the eventual muffins taste a lot like a buttermilk old-fashioned. For an inside look at the Brombergs’ cooking philosophy, check out our Q&A with the chefs.
Special equipment: You’ll need a pastry brush and a 24-well mini muffin pan. Portioning the sticky batter into the small wells of the muffin pan is easiest with a 1/2-ounce ice cream scoop. If you don’t have one, use a spoon instead.
Make-ahead note: The batter will keep in the fridge for up to 3 days, so you can prep in advance and bake when you’re ready.
To make the muffins:
Variation: Jelly Donut Muffins
If jelly donuts are more your style, allow the muffins to cool and use a small pastry tip to make a hole in the bottom of each. Fill the pastry bag with your favorite jam, jelly, or citrus curd and squeeze some into the muffins.